one TBS sambal into hot pot, then add:

• 6 cups chicken broth
• 1 cup water (reserved from reconstituting the wood ear and shiitake mushrooms)
• 2 TBS light soy sauce
• 1 TBS dark soy sauce
• 1 TBS sweet soy sauce/coconut aminos
• 1TBS mushroom soy, and
• Mushroom powder/MSG if you have it
• A generous sprinkle white pepper

Simmer, then add

• 1 spoon sugar
• 1/8 cup (generous) rice vinegar
• 1/8 cup (generous) black vinegar
• 1/4 cup white vinegar

Simmer, but do not bring to a boil, then stir in 4 TBS potato starch in 4 TBS room temp water. Get just to a boil. Then, in a circular motion from high above the soup, pour in 2-3 eggs, scrambled.

Lastly, add black fungus and shiitake mushrooms (put dry in water for at least 6 hours; drain, save 1 cup water, slice mushrooms), tofu, bamboo shoots, BBQ pork, whatever else. Let simmer to warm everything.